Smoked Chickpea Stew

Smoked Chickpea Stew takes the familiar comfort of tomato-and-legume stews and moves it into the woodsmoke realm. Here, real smoke from a pellet grill is introduced to tender chickpeas, giving them an almost meaty, savory edge while their skins blister and edges crisp slightly. The broth is tomato-forward but not sweet—crushed tomatoes and a modest splash of vegetable broth create a rich, tangy backbone that carries smoked paprika and cumin instead of heavy protein. Texturally, you'll have creamy beans, some with smashed interiors to thicken the pot, and a handful of smoked, toothsome whole chickpeas for bite.

This version works because the smoke is applied to the chickpeas, not the whole pot, so the aroma is bright and distinct rather than muddy. Smoking at low temperature concentrates flavor without drying the beans, and finishing on the stovetop lets you build depth with browned onions and garlic and control seasoning. It's a weekday-friendly dish for smoker owners who want vegetarian satisfaction, and it scales nicely for a crowd—make extra; the smoke flavors mellow and deepen overnight.